Slice the sourdough loaf into 6 even slices about 1/2-inch thick. If your loaf is already sliced, select 6 slices and bring them to room temperature for 10 minutes if chilled.

Heat pan or toaster

Choose either a skillet or toaster/oven. If using a skillet, heat over medium-high heat for 1–2 minutes until hot. If using a toaster oven or broiler, preheat to medium-high or broil setting for 3–5 minutes.

Butter and oil

In a small bowl, combine the unsalted butter and olive oil so the oil prevents the butter from burning and spreads more easily. Stir until emulsified.

Toast slices

If using a skillet: add half of the butter-oil mixture to the skillet and swirl to coat. Place 3 slices in the pan (do not overcrowd). Cook 1.5–2.5 minutes per side, pressing gently with a spatula, until golden brown and crisp at the edges. Repeat with remaining butter-oil and slices. If using a toaster/toaster oven: lightly brush both sides of each slice with the butter-oil mixture and toast 2–4 minutes per side or until golden and crisp, watching closely to avoid burning.

Garlic rub (optional)

If using garlic, immediately after removing a warm slice from the pan or toaster, rub the cut side of the garlic clove across the hot surface of the toast to impart a subtle garlic flavor. Do this for each slice as desired.

Seasoning

While the toast is still warm, sprinkle evenly with coarse sea salt and freshly ground black pepper. If using lemon zest, grate it lightly over the slices now for brightness.

Add toppings (optional)

If using soft cheese: spread about 2/3 tablespoon (approx. 1 tablespoon for two slices) of ricotta/cream cheese/labneh on each slice. Top with tomato slices or mashed avocado as desired. Sprinkle the chopped fresh herbs over the top for color and herbaceousness.

Serve

Arrange the sourdough toast on a platter while still warm and serve immediately as a side. Leftover toasted slices can be reheated in a hot skillet for 30–60 seconds per side to refresh.